Sri Lankan Bean Curry

Ingredients

* 1 lb (450 g) Beans, cut into pieces
* 1 medium onion, sliced
* 1-2 hot green Chilies, sliced
* 1 clove Garlic, crushed
* 5-6 Curry leaves & Rampe pieces (optional)
* 1/2 tsp Fenugreek seeds
* 1 tbs Raw curry powder (see recipe for raw curry powder )
* 1/4 tsp Turmeric
* 1/2 Cup thick Coconut milk (or fresh milk)
* 1 tbs Vegetable oil
* Salt and Lime juice to taste

METHOD :

* Heat oil in a saucepan.
* Add onions, green chilies, garlic and curry leaves.
* Fry until the onions are golden brown.
* Add the curry powder, salt, turmeric and fenugreek seeds.
* Stir and fry for 2-3 minutes.
* Add the cut beans and mix well until beans are well coated with the curry powder mix.
* Reduce heat and allow the beans to cook.
* Add the coconut milk (or fresh milk) and allow tho simmer for a few more minutes.
* Add a dash of lime juice.
* Taste and adjust salt

Making Sri Lankan Egg Hoppers (Biththara Appa)

Ingredients:

• 2 cups white long grain Rice
• 3/4 cup THICK Coconut milk or Evaporated milk
• 1 tbs Cooked white Rice
• 1 tsp dry Yeast
• 1/2 tsp Sugar
• 2 tbs lucke warm water
• 1-2 cups THIN Coconut milk or diluted Evap. milk
• Eggs

METHOD:

• Soak rice in water overnight (or until soft).
• Add yeast and sugar into luke warm water and set aside.
• Drain water from cooked rice.
• Blend
  the soaked rice, milk and cooked rice in a blender until thick and
  creamy (The consistancy should be that of thick cream).
• Transfer into a bowl and add the foamy yeast mixture. Mix well.
• Close and leave in a warm placefor at least 6 hrs.
• Add
  thin warm coconut (or diluted evap. milk) to the thick batter while
  stirring (The consistancy of the batter should be similar to pan-cake
  batter).
• Add salt to taste.
• Pour spoon fuls into
  heated, greased hopper-pan (Can experiment with a Chinese wok, which is
  similar in shape to a hopper-pan)
• make sure that the inside of the pan is well covered with the batter.
• Close with lid and cook until done.
• To
  make egg hoppers, cover the inside of the pan with the batter by
  swerling it (same as before) and then crack-drop an egg to the center,
  close with lid and cook until done.

The combination of plain and egg Hoppers are delicious when served with sambol or curry.

Chilli Sauce Resipe

Ingredients * 14 oz can Tomato sauce * 1 inch piece Ginger (crushed) * 4 cloves Garlic (crushed) * 1 tbs Chili powder (for HOT chili sauce increase upto 2 tbs) * 1 cup Sugar * 1/8 cup Vinegar * Salt to taste METHOD: Mix all ingredients, stir and boil for 5-10 minutes. Taste great with Malu Paan.

Coconut Sambol ( Sri Lankan Pol Sambola) Recipe

* 2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup of warm water and mix well to moisten the desiccated coconut).
* 2 small pearl onions or shallots, sliced.
* 1 small green chile, sliced.
* 1 clove garlic, sliced.
* 1-2 tsp Hot red chili powder.
* 1 tsp Salt.
* 1-2 tsp Maldive fish (optional).
* 1 medium lime.

METHOD:

* Grind or chop all ingredients except coconut, in a grinder or chopper (a mortar & pestle can also be used).
* Once the ingredients are crushed and mixed thoroughly, add the coconut.
* Continue to grind until the coconut turns evenly red and all ingredients are well mixed. (This can also be done with fingers).
* Squeeze half a lime. Mix well.
* Taste and adjust salt & lime.
* Serve with rice and curries.

Sri Lankan Cutlet Recipe

THE MIX

• 2 x 170 g flaked light Tuna
• 1 small Onion chopped
• 1 green Chili chopped
• 1 sprig curry leaves (optional)
• 1 piece Rampe (optional)
• 1 piece Cinnamon
• 1/2 inch Ginger root (crushed)
• 4 cloves Garlic (crushed)
• 2 tbs Vegetable oil
• Salt, Pepper and Cardamom powder (optional) to taste.
• 4 medium Potatoes boiled, skinned and cut into pieces.

THE COATING

• Two Eggs (beaten)
• Toasted bread crumbs (ground)
• Oil for deep frying

METHOD:

• Drain the two cans of tuna.
• Heat the oil in a skillet (frying pan).
• Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon.
• Cook until the onions are tender light brown.
• Add drained tuna, stir all together.
• Allow to cook for a few minutes.
• Add the drained tuna liquid.
• Stir and allow to cook until the liquid is dry.
• Add salt, pepper and cardamom powder.
• Stir until well mixed.
• Turn off heat.
• Add potatoes and mix well.
• Seperate the mix and shape in to small (2 inch diameter) balls or thick discs.
• Coat the balls with beaten egg and then with the toasted bread crumbs.
• Deep fry in hot oil until the crust is light brown.
• Cutlets (made in to thick disc shapes) are great with rice & curry.

Sri Lankan Egg Curry Recipe

* 6 Eggs hard boiled
* Oil for deep frying
* 1 small Onion sliced
* 1-3 small hot green Chilies sliced
* 1/2 cup canned Tomatoe or one medium fresh Tomatoe chopped
* 1 tsp raw curry powder (see recipe for raw curry powder )
* 1/4 tsp Turmeric
* 1 clove Garlic
* 1/2 tsp ground black Mustard
* 1-2 inch piece Cinnamon
* 1 tsp red Chili powder (optional)
* Few Curry leaves and rampe
* Salt to taste
* 1/2 cup Coconut milk or fresh milk

METHOD:

* Remove shells from hard boiled eggs and deep fry until the eggs turn light brown.
* Drain the oil from the eggs.
* In a saucepan take all the other ingredients and add enough water to cover the contents halfway.
* Heat the ingredients for a few minutes and then add the deep fried eggs.
* Simmer for few minutes longer.
* Add coconut milk and simmer for few minutes.
* Taste and adjust salt.

Godamba Rotty Recipe

* 2 cups all purpose Flour
* 1 tsp table salt
* 1-2 cups warm water
* Vegetable oil

METHOD:

* Mix the salt & flour well in a mixing bowl.
* Add 3-4 tbs vegetable oil. Mix well.
* Add warm water gradually while mixing the flour to form a dough that does not stick to the sides of the bowl.
* Knead the dough for a few minutes until soft.
* Make into four separate balls.
* Slightly flatten the balls and generously coat with vegetable oil, leaving it in the mixing bowl.
* Cover the bowl and let it stand for 4-5 hours.
* Grease a frying pan with a little oil and heat.
* Meanwhile, take each ball of flour and flatten it to a thin circle or square.
* Put it on to the hot frying pan and cook, turning on both sides.
* Serve with hot curry.

How to make string hoppers (Idi Appa)

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String Hopper mold (Instead of the traditional mold, the Indian Murukku press can be used). String Hopper wattie (woven small circle trays – available in Sri Lankan grocery stores). Roasted red or white Rice flour (Ready made string hopper flour (roasted rice flour) is available in almost any store carrying Sri Lankan food products)

METHOD:

In a dry bowl take two cups roasted rice flour (flour should be fine & free flowing without clumps). Add 1 tsp table salt, mix well. Let 4 cups of water boil vigorously. Gradually add the boiling water to rice flour until you can form a dough that does not stick to the bowl (It is important that you get the right consistency of the dough, to get the right texture of the string hoppers – light, fluffy & dry to the touch. Also without the right consistency, it will be hard to squeeze the fine strings through the mold). Fill the mold with dough and squeeze the fine strings of flour on to the watties to form lacy circles. Stack the watties on top of each other and steam until done.

With one cup of rice flour you can make 6-7 small string hoppers (4 inches in diameter). It is advisable to make the dough in small quantities (2-3 cups of rice flour) at a time. String hoppers are delicious with Kirri Hodi, Lunu Miris or Seeni Sambol, Malu Ambulthial or Meat curry.

Sri Lankan Kaha Bath (Yellow Rice) Recipe

* 3 Cups long grain Rice
* 4 tbs ghee or butter
* 2 medium Onions, finely sliced
* 6 Cloves
* 20 black Peppercorns
* 12 Cardamom pods, bruised
* 1 ½ tsp ground Turmeric
* 3 ½ tsp Salt
* 5 Cups Coconut milk
* Rampe leaf (or 4 pieces Daun Pandan)

METHOD:

* Wash rice and drain thoroughly.
* Heat butter on a saucepan.
* Add onions and fry until golden brown.
* Add cloves, cardamom, peppercorns, salt, turmeric and rampe.
* Add rice and fry until rice is well coated with butter and turmeric (stir constantly).
* Add coconut milk and bring to a boil.
* Reduce heat, cover with lid and cook for another 25 minutes or so (until rice is cooked) without lifting the lid.
* When rice is cooked, the spices and leaves used will have surfaced to the top. Remove them and serve hot with curries.

Kiri Hodi Recipe

Kiri Hodi Recipe

* 1 medium Onion sliced
* 1 hot green pepper sliced
* 4-6 curry leaves
* 2 pieces rampe
* 2 cloves garlic
* 2 tsps Raw curry powder (see recipe for raw curry powder )
* 1/8 tsp. Turmeric powder
* 1/8 tsp. finely ground, dry mustard
* 1/2 tsp. fenugreek seeds
* 1 tsp Salt
* 1 tsp medium tomato (cut into pieces) or 1/4 cup canned tomatoes
* 1 tsp Maldive fish (optional)
* 1 cup water
* 2 cups thick Coconut milk

METHOD: Take all ingredients (except coconut milk) into a saucepan and cook on slow heat. When the onions are soft and tomatoes are cooked, add coconut milk. Allow to simmer while stirring for a little while. Do not let the mixture boil. Take off heat, adjust salt and add a squeeze of lemon juice. It is important to keep stirring after adding coconut milk to prevent the milk from coagulating.